Mostly Sangiovese, with small amounts of Ciliegiolo, Cannaiolo and Vaiano, planted together as is tradition in the area. The grapes were destemmed and the wine spent three weeks on skins, before being pressed off to large casks of chestnut and oak for a year of rest. Bright red in the glass, this all sour cherry, minerals and woody herbs, making for a wine with a wonderful sense of place.